Day 2 of final-free life! It’s warming back up to around 70 degrees here, and I was able to walk around in shorts and a tank top today, but I’m still going to share this cold-weather dish with you. I made this dish earlier in the quarter for my roommates and across-the-street neighbors when they came back from a tournament. I wasn’t able to go to the tournament because of work but it was fun to see them all when they got home! This dish was super easy to pull together, and quite delicious! I love using the slow-cooker on the weekends, when I can just throw everything in then study for four or five hours. Or bake things. Or clean the apartment. Or go to the gym. Or a million other great things!
The great part about the slow cooker is that none of the moisture is lost, so it’s pretty much impossible to overcook things. The chicken gets nice and tender, and the butternut squash simply melts in your mouth. Here’s the recipe!
Slow Cooker Butternut Squash Chicken Curry
Makes 8-10 servings
2 lbs boneless, skinless chicken thighs, cubed
1/2 yellow onion, sliced
1 tbsp crushed garlic
1 butternut squash, peeled, seeded, and diced
1 14oz can lite coconut milk
2 tbsp curry powder
2 tbsp fish sauce
1 tsp turmeric
Place all ingredients in the slow cooker. Cook on low for 4-5 hours, until the chicken is cooked through and the squash is tender. Serve over rice. Enjoy!